For the paratha:
- 3 cups whole wheat flour
- 3/4 cup water
- a pinch of salt
- 1 teaspoon ajwain (carom seeds)
- 4-5 tablespoon oil/ butter
For the stuffing:
- 2 cups boiled and mashed green peas
- 1 boiled potato mashed
- 1 teaspoon grated ginger
- 1 teaspoon chilli powder
- 1 teaspoon dhania (coriander) powder
- 1 teaspoon jeera (cumin) powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder **
- 1/4 teaspoon methi (fenugreek) powder
- 1/4 teaspoon amchur powder (dry mango powder)
- 2-3 tablespoons chopped coriander leaves
- salt to taste
** You may use ready made garam masala powder or you may make your own by dry roasting black pepper, cloves, cinnamon, nutmeg, mace, cardamom, bay leaf, dry ginger, cumin and coriander. Grind them into a powder using a mixer or coffee grinder.
Combine flour, carom seeds and salt in a bowl. Add water slowly and knead the dough. Add a teaspoon of oil and knead till it is incorporated with the entire dough. The dough should be soft yet firm and not sticky. Although, I have mentioned 3/4 cup of water, you may need little less or more. I make rotis (flatbread) almost everyday but somehow I have never ever measured the quantity of water. It is the eyeballing technique that works perfect here, so go ahead and use your judgment. Cover the dough and keep it aside while you prepare the stuffing.
Heat oil in a wok ( kadai) and add the grated ginger and give it a stir. Next add the mashed peas and potato and all the dry spices, salt and chopped coriander and mix well . Turn of the gas and spread the mixture on a plate for cooling.
Now press the dough between the palm of your hands to form lemon size balls.
Roll them out into a flat disc using a rolling pin.
Place a tablespoon of stuffing in the centre of the disc.
Lift the edges over the dough to cover the stuffing and seal it firmly by pinching it with your fingers.
Dust this dough with flour, flatten it into a patty and start rolling it out again as flat and as thin as possible.
Grease a flat pan or griddle with oil. Fry the paratha slowly turning it over till both sides are golden brown with dark brown spots. Repeat the procedure for the remaining parathas.
Serve with mint chutney or pickle or ketchup or plain simple